Butternut Squash Polenta With Sausage and Onion

Name: Butternut Squash Polenta With Sausage and Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons kosher salt, more as needed; 1 bay leaf; 1 cup fine polenta (not quick cooking); 5 ounces seeded and peeled butternut squash, coarsely grated (1 cup); 3 tablespoons unsalted butter; Black pepper, as needed; 1 tablespoon extra-virgin olive oil, more as needed; 1 1/2 pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds; 2 teaspoons minced rosemary; 1 teaspoon fennel seeds (optional); 2 small onions, peeled, halved, and sliced into 1/4-inch half moons; Rosemary sprigs, for garnish (optional)

Servings: persons

1 1/2 teaspoons kosher salt, more as needed
1 bay leaf
1 cup fine polenta (not quick cooking)
5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
3 tablespoons unsalted butter
Black pepper, as needed
1 tablespoon extra-virgin olive oil, more as needed
1 1/2 pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds
2 teaspoons minced rosemary
1 teaspoon fennel seeds (optional)
2 small onions, peeled, halved, and sliced into 1/4-inch half moons
Rosemary sprigs, for garnish (optional)

1
In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf.
2
Bring to a boil.
3
Slowly whisk in polenta.
4
Stir in squash.
5
Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes.
6
If the mixture gets too thick while cooking, add a little more water to the pot.
7
Stir in butter and black pepper.
8
Taste and adjust seasoning if needed.
9
While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat.
10
Add sausage, rosemary and fennel seeds if using.
11
Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes.
12
(Do this in batches if necessary, adding oil if the pan looks dry.)
13
Transfer to a paper-towel-lined plate.
14
Add more oil to the skillet if it looks dry, then add onions.
15
Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes.
16
Return sausage to pan and stir to heat through.
17
Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 teaspoons kosher salt, more as needed, 1 bay leaf, 1 cup fine polenta (not quick cooking), 5 ounces seeded and peeled butternut squash, coarsely grated (1 cup), and more.

Yes, Butternut Squash Polenta With Sausage and Onion falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!